One Pan Sausage and Rice
Scented with warming Mexican spices and savory enchilada sauce, this one-pan meal boasts tender pork, fluffy rice, and caramelized vegetables.
Servings 4
Calories 622kcal
Ingredients
- 1 pound ground pork sausage casing removed if you're using links
- 1/2 cup chopped onion
- 1 bell pepper any color, seeded and chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper or more/less to taste
- Salt and freshly ground black pepper
- 1 cup long grain white rice
- 10- ounce can red enchilada sauce mild or hot
- 2 cups chicken broth
- 1/2 cup shredded Mexican cheese
- Chopped green onions for serving optional
Instructions
- Brown the sausage in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the onion, bell pepper, and garlic and cook for 3 minutes, until soft. Add the chili powder, oregano, cumin, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Stir in the rice and cook for 1 minute.
- Add the enchilada sauce and chicken broth and bring to a simmer. Reduce the heat to low and simmer, uncovered, for 15 to 20 minutes, until the rice is tender and the liquid is absorbed, stirring occasionally.
- Season to taste with salt and black pepper. Top the mixture with the cheese and remove the pan from the heat. If desired, place the pan under the broiler to brown the cheese.
- Top with green onions and serve.
Nutrition
Calories: 622kcal | Carbohydrates: 49g | Protein: 26g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1870mg | Potassium: 491mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1848IU | Vitamin C: 42mg | Calcium: 142mg | Iron: 3mg